This delightful dish of roasted sweet potatoes and vegetables is a perfect blend of flavors and textures. The natural sweetness of the sweet potatoes pairs wonderfully with the savory broccoli and bell peppers, all enhanced by a simple yet effective seasoning mix. It's an easy-to-make recipe that brings a burst of color and nutrition to your table.
If you don't usually stock sweet potatoes, broccoli, or bell peppers in your kitchen, you might need to make a trip to the supermarket. These vegetables are essential for this recipe, providing both flavor and nutritional value. Make sure to pick fresh, firm produce for the best results.
Ingredients For Roasted Sweet Potatoes And Vegetables Recipe
Sweet potatoes: These root vegetables are naturally sweet and become tender and caramelized when roasted.
Broccoli: A cruciferous vegetable that adds a nice crunch and a slightly bitter flavor to balance the sweetness of the potatoes.
Bell peppers: These colorful vegetables add a sweet and slightly tangy flavor, as well as a vibrant color to the dish.
Olive oil: Used to coat the vegetables, helping them roast evenly and adding a rich flavor.
Salt: Enhances the natural flavors of the vegetables.
Black pepper: Adds a mild heat and depth of flavor.
Garlic powder: Provides a savory, aromatic element that complements the other seasonings.
Technique Tip for This Recipe
When roasting sweet potatoes and vegetables, ensure they are cut into uniform pieces to promote even cooking. Additionally, spreading them out in a single layer on the baking sheet prevents steaming and helps achieve a nice, caramelized exterior.
Suggested Side Dishes
Alternative Ingredients
sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when roasted, making it a great alternative.
broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be roasted to a similar consistency as broccoli.
bell peppers - Substitute with zucchini: Zucchini provides a similar moisture content and can be roasted to a tender texture like bell peppers.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting vegetables.
salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.
black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.
garlic powder - Substitute with onion powder: Onion powder offers a similar depth of flavor and can be used in the same quantity.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Recipe
Allow the roasted vegetables to cool completely before storing. This prevents condensation, which can make them soggy.
Transfer the cooled sweet potatoes and vegetables into an airtight container. For best results, use a glass container with a tight-fitting lid to maintain freshness.
Store the container in the refrigerator. The roasted vegetables will stay fresh for up to 4-5 days.
For freezing, spread the cooled vegetables on a baking sheet in a single layer. Place the baking sheet in the freezer for about 2 hours, or until the vegetables are frozen solid. This step helps to prevent the vegetables from sticking together.
Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date to keep track of freshness.
When ready to use, thaw the vegetables in the refrigerator overnight. Alternatively, you can reheat them directly from frozen.
To reheat, spread the vegetables on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat, stirring occasionally, until they are warmed to your liking.
How To Reheat Leftovers
Oven Reheat: Preheat your oven to 350°F (175°C). Spread the roasted sweet potatoes and vegetables evenly on a baking sheet. Cover with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until warmed through. Remove the foil for the last 5 minutes if you want to regain some of that crispy texture.
Stovetop Reheat: Heat a non-stick skillet over medium heat. Add a small drizzle of olive oil to the pan. Toss in the leftover vegetables and stir occasionally for about 5-7 minutes until they are heated through. This method helps to maintain the crispiness of the sweet potatoes and vegetables.
Microwave Reheat: Place the roasted vegetables in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, stirring halfway through. Be cautious not to overheat, as this can make the vegetables soggy.
Air Fryer Reheat: Preheat your air fryer to 350°F (175°C). Place the leftover sweet potatoes and vegetables in the air fryer basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating. This method will help to restore the crispiness of the roasted vegetables.
Toaster Oven Reheat: Preheat your toaster oven to 350°F (175°C). Spread the leftover roasted vegetables on the toaster oven tray. Cover with aluminum foil to keep them moist. Heat for about 10 minutes, removing the foil for the last 3-5 minutes to crisp them up.
Best Tools for This Recipe
Oven: The oven is essential for roasting the vegetables at a consistent temperature of 400°F (200°C).
Mixing bowl: A large mixing bowl is used to combine the sweet potatoes, broccoli, and bell peppers with the olive oil and seasonings.
Baking sheet: The baking sheet is used to spread the vegetables evenly for roasting.
Peeler: A peeler is needed to peel the sweet potatoes before cubing them.
Knife: A knife is necessary for cubing the sweet potatoes and slicing the bell peppers.
Cutting board: A cutting board provides a safe surface for cutting the vegetables.
Measuring spoons: Measuring spoons are used to measure out the olive oil, salt, black pepper, and garlic powder.
Spatula: A spatula is useful for stirring the vegetables halfway through the roasting process.
How To Save Time on This Recipe
Pre-cut vegetables: Buy pre-cut sweet potatoes, broccoli florets, and bell peppers to save chopping time.
Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.
Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.
Microwave first: Microwave sweet potatoes for a few minutes before roasting to reduce oven time.
Pre-mix spices: Prepare a batch of your seasoning mix in advance to save time on measuring.
Roasted Sweet Potatoes and Vegetables
Ingredients
Main Ingredients
- 2 large Sweet Potatoes peeled and cubed
- 1 cup Broccoli Florets
- 1 cup Bell Peppers sliced
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Garlic Powder
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine sweet potatoes, broccoli, and bell peppers.
- Drizzle with olive oil and sprinkle with salt, black pepper, and garlic powder. Toss to coat.
- Spread the vegetables evenly on a baking sheet.
- Roast in the preheated oven for 40 minutes, stirring halfway through, until vegetables are tender and slightly browned.
- Serve warm and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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